8 ounces farfalle (bow tie) pasta
2 tablespoons olive oil
4 garlic cloves, crushed
1/2 can (19 ounces) garbanzo beans, rinsed and drained
1/2 cup unsalted chicken broth
1/2 cup golden raisins
4 cups fresh spinach, chopped
2 tablespoons Parmesan cheese
Cracked black peppercorns, to taste
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until it is tender, 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
In a large skillet, heat the olive oil and garlic over medium heat. Add the garbanzos and chicken broth. Stir until warmed through. Add the raisins and spinach. Heat just until spinach is wilted, which will take about 3 minutes. Do not overcook.
Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste. Serve immediately.
Amount per serving:
347 calories / 11 g protein / 7 g fat / 1 g monounsaturated fat / 1 g saturated fat / 1 mg cholesterol / 62 g carbohydrates / 7 g fiber / 341 mg sodium